Sesame Sunflower And Carrot Salad Recipes

CARROT GREENS SALAD WITH SESAME SEEDS

Steps:

• Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
• Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
• Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
• Cover greens and refrigerate to marinate at least 1 hour before serving.

SESAME CARROT SALAD

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

CARROT AND SUNFLOWER SEED SALAD

Steps:

• In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.

STICKY SESAME-GLAZED CARROTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins.

SESAME, SUNFLOWER AND CARROT SALAD RECIPE

Steps:

• TOTAL TIME: Prep: 20 min. + chilling YIELD: 8 servings 1. Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next four ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.